My mother makes this no-bake Black Forest Cherry Pie. It’s good. So good, in fact, she won the pie contest at the company picnic back in the day – three years running. Until, that is, someone complained that she always won the pie contest and they told her she couldn’t enter this pie anymore. Some people are sore losers. Personally, I say if the crowd votes it Best Pie then it’s obviously a fan favorite. I can vouch that it was always a family favorite, as well.

Begin by making your own whipped cream (lightly sweetened) or thawing your Cool-Whip. Next, place the softened cream cheese in a mixing bowl; beat with an electric mixer until light and fluffy. Add the powdered sugar and beat one minute more. Remove from the mixer and gently fold the prepared whipped cream or Cool-Whip into the creamed cheese mixture until well combined.

In another bowl, combine the cherry pie filling, almond extract and shredded coconut. Gently fold the pie filling mixture into the whipped cream/cream cheese mixture until thoroughly incorporated. You’ll want to work slowly and gently to keep the whipped cream mixture from deflating. Once combined, spoon the filling into the graham cracker crust and spread it to the edges.

To decorate, use a pastry bag and pipe additional whipped cream around the edges. Pop your pie into the freezer until it is completely firm, then remove from the freezer and pour your favorite chocolate sauce over the entire pie to form a thin layer on top. This is where the piped whipped cream comes in handy – it creates a nice edge to hold all that chocolate goodness in place. For the photos, I drizzled. When it came time to eat the pie, I ladled on the chocolate sauce using the “more is more” rule of chocolate saucing. I’m a baaaaad girl. :)

This pie serves 8 regular folks, 10 dainty eaters, or 4 ‘screw it – it’s the holidays’ foodies. It should be kept refrigerated and can be made in advance and frozen. Just pop it uncovered into the freezer until firm, then cover it with plastic wrap. To serve, remove it from the freezer, remove the plastic wrap and allow it to thaw at room temperature for 15-20 minutes before serving. Leftovers (if there are any) will keep in the fridge for 2-3 days. Thanks, Mom! (again)

For the record, I think Mom made her pie crust. I had forgotten about this pie. I’m a big fan of the Black Forest Cherry Cake with the dark cherries and chocolate whipped cream with more dark cherries. That’s a fav of mine! I could eat the entire bowl of chocolate whipped cream and cherries. YUM!

Pretty sure she always made her own pie crust. I’m not even sure they HAD store-bought pre-made pie crusts back in the day. I’ll have to pick Mom’s brain on that one. It has been years since I’ve had this pie and I forgot how tasty it is. So simple, but so much flavor! Yum. Next, I think I’ll tackle her Sour Cream Coconut Poundcake. I just bought a square antique tube pan and I’m itching to use it.

Soooooo….I’m not the biggest fan of pies. I know, shoot me. BUT! This black forest cherry pie must be made. It looks damn delicious I tell ya! I want to shove my face into like someone actioning a pie eating contest!

Oooo! You had me at PINK! Color aside, I also really love the sound of this pie. My Bonus Mom makes a similar pie that her mama made that has strawberries instead of cherries, and somehow jello is worked in there–they call it “strawberry parfait pie.” But yours totally wins for having cherries, coconut, and chocolate sauce! I’m in!